Each piece, whether large or small, should be clean-cut and distinct.

Aspic melts or softens in a warm place, and should not be taken from the mould until the time of serving, and then it must be handled with care.
=Consomme for Aspic Jelly.= Cut two pounds of beef from the under part of the round and two pounds of shin of veal into small pieces; crack the bones in the shin.

Place over the fire with two and a half quarts of cold water; add one ounce of lean ham.

Heat slowly, and cook just below the boiling-point two or three hours; then add to the kettle a three-pound fowl, and allow it to remain till tender.

Put some marrow into the frying-pan, and when hot saute in it a small onion cut fine, two tablespoonfuls, each, of chopped celery, carrot and turnip; add to the soup kettle, removing the fowl, together with a sprig, each, of parsley, thyme and summer savory, two bay leaves, a small blade of mace, four cloves, two peppercorns and one scant tablespoonful of salt.